Baked Turkey

You can use this recipe to roast a chicken, as well. 

Servings:  6-8 (Depending on the size of the chicken)

Hardware:  Knives & chopping board, measuring cups & spoons, binding string, NO POWDER latex gloves, roasting pan, thermometer

Time: Prep-10 minutes, Cook-varies

Ingredients:

• ¼ cup olive oil
• 3 cloves garlic, chopped
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt & pepper
• 1 teaspoon of sweet paprika
• ½ stick butter + ½ stick of butter
• A roasting chicken

Thyme, sage, & rosemary = aromatic love 

1. Chop the herbs, save the stems and pieces.
2. Preheat the oven to 325°
3. Remove the giblets from the turkey.  (Save them for gravy or dressing.)
4. Take a knife and use it to loosen the skin over the breast, creating a pocket between the skin and the breast.
5. Place the turkey into a roasting pan, breast side up.
6. Tuck the wings under and tie the legs together with binding string to help the chicken hold its shape.
7. Take ½ stick of butter and the stems and pieces and stuff them in the pocket you created.
8. Mix the olive oil and fresh herbs.  Rub the mixture over the bird while wearing the gloves.
9. Sprinkle the turkey with S&P and paprika
10. Cook for about 20-25 minutes per pound or until the thermometer reads 170° when inserted into the thickest part of the thigh.
11. About half way through the cooking time baste with the remaining butter.
12. Remove the bundle of stems and pieces and untie the legs.
13. Allow the turkey to rest for 10 minutes before carving.

Juicy, moist, golden and good!

Orangey Cranberry Sauce

I HATE that weird gelatinous stuff that plops out of the can.  This however is magic.

Servings: 2 ½ cups

Hardware:  Measuring spoons and cups, a sauce pan, a wooden spoon

Time:  Prep: 2 minutes, Cook:15 minutes

Ingredients: 

• 1 tablespoon butter
• 1-12 oz package of fresh cranberries
• ¼ cup orange preserves
• 1 tablespoon grated ginger
• 1 cup sugar
• 1 cup water 

This is intensely beautiful and tart and sweet.

1. Wash and pick over cranberries.
2. Place butter and cranberries in a sauce pan over medium heat.  Cook until the berries begin to burst (about 2 minutes), stirring occasionally.
3. Stir in the remaining ingredients and bring to a boil.
4. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Serve warm or cold.

Veggie Chili

Now that winter is on the way, I didn't want to leave my vegetarian friends out in the cold.  So I have created a recipe to keep you warm!

Servings: 6-8

Hardware:  A cutting board and knives, measuring spoons and cups, UNPOWDERED latex gloves, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener

Time:  Prep:  10 minutes    Cooking: 30 minutes

Ingredients:

• 3 tablespoons olive oil
• 1 large onion diced (1 cup)
• 1 red bell pepper
• 3 cloves garlic peeled, diced
• 2 hot peppers, diced (Choose your favorite pepper.  I use jalapeños peppers in chili.  The seeds and the white ribs of a pepper contain the capsaicin, the chemical responsible for the heat.  So, remove these if you prefer less heat.  However, jalapenos are very mild. Always seed and chop peppers using gloves.)
• 1 leaf of culantro
• 8 oz pre-sliced baby portabello mushrooms
• 1 teaspoon each, salt & pepper
• 2 teaspoons of flour (I use masa flour)
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• ⅛ to ½ teaspoon cayenne pepper (depending on your taste)
• 2 cups vegetable stock (or water)
• 1-15 oz can of whole kernel corn-drained
• 1-10 oz can Rotel green chilies and diced tomatoes– do not drain
• 1-14.5 oz can diced tomatoes – do not drain
• 1-15 oz can tomato sauce
• 1-15 oz canned dark red kidney beans-drained
• For garnish:  Chopped green onions

These spices even look warm!

1. Wash the onions and garlic and chop them. 
2. Remove the seeds and white ribs from the bell pepper. Dice it.
3. Roll the culantro leave up.  Cut it into very fine strips.  (This is called chiffonade.)
4. Wash the mushrooms and drain.
5. Sit the veggies and herbs to the side.
6. Heat the olive oil in the Dutch oven on medium.
7. Add the onions, garlic, peppers, mushrooms, and culantro to the Dutch oven.
8. Stir and allow the onions, etc to sweat for 4-5 minutes.  The onions should be bubbling, but not browning.  Stir occasionally.  Push the veggies to the side.
9. Turn up the heat to medium high.  Add the spices and flour to the empty spot in the pan.
10. Allow the flour to brown, but not burn.  Stir often.
11. Add the stock and scrape the bottom of the pan, loosening up all the brown bits of flour.  Allow the stock to come to a boil.
12. Stir in the tomatoes, sauce, corn, and beans. 
13. Allow the chili to come to a boil and then turn down to low.
14. Simmer the chili, uncovered, for 20 minutes, stirring occasionally.

Serve over rice.   Garnish with chopped green onions.  

Chili Con Carne

Now that winter is on its way, I thought you might want help staying warm.  This chili is hot & spicy-just like the chef!

Servings: 6-8

Hardware:  A cutting board and knives, measuring spoons and cups, a plastic bag, UNPOWDERED latex gloves, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener

Time:  Prep:  10 minutes    Cooking: 1 hour 15 minutes

Ingredients: 

• 3 tablespoons olive oil
• 2 large onions diced (2 cups)
• 3 cloves garlic peeled, diced
• 2 hot peppers, diced (I use jalapeños peppers in chili.  Choose whatever pepper you like.  The seeds and the white ribs of a pepper contain the capsaicin, the chemical responsible for the heat.  So remove these if you prefer less heat.  However, jalapenos are very mild. Always seed and chop peppers using gloves.)
• 2 leaves of culantro
• 1 ½  pounds stew meat, chopped into bite size pieces
• 1 teaspoon each, salt & pepper
• 3 tablespoons flour (I use masa flour)
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• ⅛ to ½ teaspoon cayenne pepper (according to how spicy you like your chili)
• 2 cups low sodium beef stock
• 1-10 oz can Rotel green chilies and diced tomatoes– do not drain
• 1-14.5 oz can diced tomatoes – do not drain
• 1-15 oz can tomato sauce
• 1-15 oz canned dark red kidney beans-drained
• For garnish:  grated cheddar cheese, sour cream, and sliced pickled jalapeños

1. Wash the onions, garlic, peppers, and chop them.
2. Stack the culantro leaves and roll them up.  Cut them into very fine strips.  (This is called chiffonade.)
3. Set the veggies and herbs to the side.
4. Chop the meat into bite size chunks.
5. Place the flour and S&P in the plastic bag.  Put the meat in the bag and shake it like crazy to coat each piece.  Set aside.
6. Heat the olive oil in the Dutch oven on medium.
7. Add the onions, garlic, peppers, and culantro to the Dutch oven.
8. Stir and allow the onions, etc to sweat for 4-5 minutes.  The onions should be bubbling, but not browning.  Stir occasionally.
9. Push the onions to the side and turn the pan up to medium high.  Pour the meat and the flour into the Dutch oven.  Allow the meat to sear for 4-5 minutes, stirring often.
10. Add the chili powder, the cumin, and the pepper.
11. Add the beef stock and scrape the bottom of the pan, loosening up all the brown bits of flour.  Allow the stock to come to a boil.
12. Stir in the tomatoes, sauce, and beans. 
13. Allow the chili to come to a boil and then turn down to low.
14. Simmer the chili, uncovered, for an hour, stirring occasionally.

Serve over rice. Garnish with grated cheese, sour cream, and pickled slices of jalapeños. Goes great with corn bread and Sangria. 

Quiche

Quiche has a reputation for being highfalutin and fancy.  However, quiches are very easy to make. After you have made this basic recipe, you can play with it and create as many varieties of quiche as your imagination will allow.

Serve with fresh fruit or a fresh salad, stick out your little pinky, and enjoy.

Servings: 6-8

Hardware: Cutting board and knives, measuring cups and spoons, bowl, whisk, foil

Time:  Cook:  45 minutes  Prep:  varies

• 1 deep dish frozen pie crust
• 5 large eggs
• 1/2  cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-2 cups filling  
• 1-1 ½ cups cheese

1. Preheat oven to 350. 
2. Allow the pie crust to defrost. 
3. Prepare the filling ingredients. Make sure to drain any liquid from them.
4. Layer half of the cheese on the bottom of the crust
5. Layer the filling ingredients on the cheese.
6. Sprinkle the rest of the cheese on top of the filling.
7. Using a whisk, beat together the eggs, sour cream, and s&p.  Whisk until everything is completely Incorporated.
8. Pour the egg mixture on top of the fillings.
9. Cover the edges of the crust with foil.
10. Cook the quiche for 40-45 minutes or until the eggs set.
11. Remove the foil during the last 5-10 minutes of cooking.

When in doubt, under cook, as the eggs will continue cooking after the quiche is removed from the oven.

Cool the quiche for 10 minutes and serve. 

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VARIATIONS ON AN EGG

Spinach and Ham Quiche

Skillet with a lid, spoon

• 1 teaspoon olive oil
• ½ cup diced onions
• 6 oz bag of baby spinach
• 2 tablespoons of water
• 1 cup diced cooked ham
• 1 ½  cups shredded or cubed Swiss cheese

1. Heat the oil on medium high.
2. Add the onions and sauté for 1-2 minutes.
3. Add the bag of spinach and the water and cover.
4. Cook until the spinach wilts.
5. Drain completely and cool.

 Follow the basic quiche directions.

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Veggie Quiche

Skillet with a lid, spoon

• 1 teaspoon olive oil
• 4 cloves garlic peeled and diced
• 8 oz pre-sliced baby portabellos
• 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers found in the produce section)
• 1 ½ cups shredded mozzarella cheese
• 1 teaspoon Mrs. Dash

1. Heat the oil on medium high.
2. Add the veggies and cover.
3. Cook until the mushrooms wilt.
4. Drain and cool.
5. Mix the Mrs. Dash into the eggs (step 6)

 Follow the basic quiche directions.

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Italian Quiche

Skillet with a lid, spoon

• 1 teaspoon olive oil
• 4 cloves garlic peeled and diced
• 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 cup cubed pre-cooked chicken
• 1 cup shredded mozzarella cheese
• ¼ cup shredded Parmesan cheese

  

1. Heat the oil on medium high.
2. Add the veggies and cover.
3. Cook until the tomatoes lose their liquid.
4. Drain and cool.
5. Mix the oregano and  basil into the eggs (step 6)

Follow the basic quiche directions.

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Shrimp Quiche

• ¼ to ½  pound cooked shrimp-peeled, cooked, and cleaned
• 1 ½ cups grated Gruyere cheese
• 3 tablespoons finely chopped chives
• 1 tablespoon chopped parsley

1. Cut the shrimp into bite sized pieces
2. Mix the chives & parsley into the eggs (step 6)

Follow the basic quiche directions.

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Breakfast Quiche

Skillet with a lid, spoon

• 1 teaspoon olive oil
• ½ pound bulk sausage
• 6 pieces of bacon
• 8 oz trinity mix (fresh diced celery, onions, bell peppers)
• 1 ½ cups shredded sharp cheddar cheese

1. Brown the sausage, crumble, drain and cool.
2. Cook the bacon, drain, cool, and crumble.
3. Heat the oil on medium high.
4. Add the veggies and cover.
5. Cook until the celery is soft.
6. Drain and cool.

Follow the basic quiche directions.

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Broccoli and Ham Quiche

• 1 cup diced cooked ham
• 1 cup cooked, chopped broccoli
• 1 ½ cups shredded Monterey jack cheese

  

Follow the basic quiche directions.

Enchiladas

Tex-Mex is my husband Jeff's favorite food.  My grandfather, Tuss, grew up in Texas.  So tonight's recipe is in honor of my two favorite men. 

Servings: 4

Time:  Prep: 15 minutes; Cooking:  30 minutes

Hardware:  A cutting board and knife, a skillet, wooden spoon, a colander, a large mixing bowl, measuring cups & spoons, a sauce pan, a whisk, a plate, a paper towel, a 9x13 glass baking dish

Ingredients:

• 1 small onion
• 1 pound ground beef
• 3 tablespoons vegetable oil
• 4 tablespoons flour (I used mesa, which is corn flour, to give this a more authentic taste.  You can use wheat flour.)
• 1/3 cup mild chili powder
• 1 teaspoon cumin powder
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ - ⅛ teaspoon ground red pepper (depending upon how much you like heat)
• 3 cups beef broth
• 1 cup of water
• 2 tablespoons tomato paste
• Cooking spray
• 8-6 inch corn tortillas
• 1 ½ cups of shredded cheese (I use Publix Mexican blend)



Spray the pan



Spread about 2 tablespoons of sauce in the pan

Put about 2 tablespoons of meat in each tortilla

Place the tortillas seam side down

MMMMMMMM!

1. Dice the onion, the smaller the better.
2. In the skillet, brown the beef with the onion.  Drain.  Place the meat in the bowl and set aside.
3. In the sauce pan, heat the oil over medium heat until it begins to sizzle.
4. Add the flour and whisk constantly until there are no lumps and the flour is a nice golden, buttery color.  This should take about 2 minutes. (This is called a roux.)
5. Add the chili powder, cumin, pepper, and onion & garlic powders.  Whisk until every thing is incorporated and you have removed all lumps.
6. Slowly add the broth & water.  Whisk often, scrapping the sides and bottom of the pan. 
7. Whisk in the tomato paste.
8. Simmer the sauce for about 2 to 3 minutes.  Remove the sauce pan from the heat.
9. Pre-heat the oven to 350°.
10. Spray the baking dish with cooking spray.
11. Spread about 2 tablespoons of sauce in the bottom of the glass pan.
12. Mix 1 cup of the sauce and ½ cup of the cheese with the meat.
13. Place the tortillas on the plate and cover with a damp paper towel.  Heat these in the microwave for 30 seconds.
14. Put about 2 tablespoons of the meat mixture into each tortilla and roll up.
15. Place rolled tortillas, seam side down, in the glass pan.
16. Pour the sauce over the enchiladas.
17. Bake for 20 minutes.
18. Sprinkle the remaining cheese over the enchiladas and cook for another 3 minutes or until the cheese is melted.

Allow the enchiladas to cool for a few minutes.  Serve with sour cream.

Beef Stew and Herbed Dumplings

I love using my crock pot.  I can create a wonderful dish and still go about my day.  This stew is easy to make and it is savory and warm and comforting.

Servings:  6

Time:   Prep: 25 minutes Cook:  5 hours

Hardware: knives & chopping block, measuring cups & spoons, crock pot, wooden spoon, frying pan, fork, paper towels, bowls, whisk, pastry cutter (or forks), rolling pin

Ingredients:

• ½ pounds baby carrots
• 1 large onion chopped
• 1~8 oz package sliced baby portabella mushrooms
• 3 cloves garlic~minced
• 2 stems of fresh rosemary
• 2 pieces of bacon
• 2 lbs stew beef
• 1 tablespoon tomato sauce
• 1 teaspoon of Worcestershire sauce
• 1 cup Sangria (find it on the wine aisle)
• 1 cup beef stock + ¼ cup
• 2 teaspoons cornstarch
• Salt & pepper to taste

1. Wash and prepare the vegetables.
2. Place the carrots in the bottom of the crock pot and top them with the other vegetables and herbs. (You can just throw the whole rosemary stem in the pot.)
3. Cook the bacon on medium in the pan to render the fat from it.  Remove the bacon from the pan and drain it on paper towels to allow it to cool.
4. Turn the pan up to high.  Add the stew beef. Sear the beef for about 3 minutes.
5. Add the beef and juices to the crock pot.
6. Chop the bacon and sprinkle it on the beef.
7. Whisk the tomato sauce, Worcestershire sauce, Sangria, and the cup of beef stock together.  Pour this over the beef in the crock pot.
8. Cover and cook on high for 5 hours. 
9. Begin to prepare the dumplings at the 4 hour mark. (see below)
10. Stir the 2 teaspoons of cornstarch into the ¼ cup cold beef broth until there are no lumps.  Add this with the dumplings.
11. Remove the rosemary stems from the stew and salt & pepper to taste.

Dumplings

 Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoon FINELY chopped rosemary (or 1 teaspoon dried rosemary, crushed)
• 3 tablespoons shortening or butter
• 1 cup buttermilk

1.  Sift the flour, the baking soda, and the salt together.
2. Stir in the rosemary
3. Cut the shortening into the flour mixture with a pastry cutter or two forks until mixture is the consistency of big crumbs.
4. Add the buttermilk, stirring just enough to moisten the dry ingredients.
5. Turn the dough out onto a floured surface and knead 4 or 5 times – but DO NOT OVERWORK.
6. Roll the dough into a very thin sheet (1/4-inch thick), cut into strips or diamonds (2 x 2 inches).   Make sure to roll the dumplings VERY thin as they will plump when cooked.
7. Drop dumplings into the broth and cook for 20 minutes. 

Garnish this with a dollop of sour cream.  Tastes like home.